KARAKTERISTIK GULA AREN CETAK DENGAN PENAMBAHAN KAYU MANIS (Cinnamomun verum)

SARI, FEBRI MAYANG and Malahayati, Nura (2025) KARAKTERISTIK GULA AREN CETAK DENGAN PENAMBAHAN KAYU MANIS (Cinnamomun verum). Undergraduate thesis, Sriwijaya University.

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Abstract

This research aimed to determine the chemical and organoleptic characteristics of molded palm sugar with addition of cinnamon powder. This research used a non-factorial completely randomized design (CRD) with 3 treatments and each treatment was repeated 3 times. The treatment was addition cinnamon powder (0%, 1%, 3% and 5%). The observed parameters were chemical characteristics (moisture content and total sugar content), and sensory characteristics using hedonic test (color, taste and aroma). The research showed that the percentage of cinnamon powder had a significant effect on the organoleptic tests of color, taste and aroma but had no significant effect on the water content and total sugar content. The best treatment in the hedonic test was treatment A2 (cinnamon concentration 3%) with an average value of color 3.4 and taste 3.48. The chemical characteristics of the best treatment were 8.2% water content and 8.93 °Brix total sugar content.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	gula aren, kayu manis, kimia, organoleptik
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Febri Mayang Sari
Date Deposited:	16 May 2025 07:04
Last Modified:	16 May 2025 07:04
URI:	http://repository.unsri.ac.id/id/eprint/172763

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